Frequently Asked Questions

Q: Where Can I Buy Salt Spring Island Cheese
A: All over. We've compiled a helpful list here.

Q: Do you ship?
A: Unfortunately, not just yet...

Q: Can I take cheeses across the U.S. border.
A: All our cheese is pasteurized; so packaged and unopened cheese can be taken across the border.

Q: How long does the cheese last?
A: It depends. Presuming the cheese is well refrigerated, our 'absolutely fresh' cheese should be eaten as soon as possible; our Montaña is already at least 6 months old and is robust enough to survive space flight. Our other packaged cheeses vary between the two extremes; feta's last longer than chèvres as long as they're in a good brine; the chèvres are still quite flavorful 4-6 weeks after being purchased, but once opened should be eaten within a few days.

Q: How long does the cheese last outside of the fridge?
A: We typically recommend you eat the packaged chèvres within four or five days, a week at most.

Q: Is your cheese pasteurized?
A: Yes.

Q: Can I carry cheese on an airplane?
A: Sadly putting your cheese in your carry-on is a good way to get it confiscated by airport security. But a well packaged cheese in your checked luggage travels just fine.

Q: Can I eat cheese if I'm pregnant?
A: All of our cheeses are pasteurised; but when you are pregnant it is wise to take extra precautions. One rule of thumb is to stay away from cheeses with a rind, like Brie or Camembert, as well as cheeses like Limburger or Reblochon. This applies to cheese made from milk, not just goat milk; it is not the kind of milk that matters, but the way the cheese is made. Cheeses where the ripening happens as a result of what is taking place on the rind (known as 'surface-ripened' or 'washed-rind' cheeses) are more sensitive to allowing harmful bacteria to develop during the ripening process. Hard cheeses with a rind, like Gouda or Parmeson or our Montaña, are not risky, and can be eaten safely provided they are made from pasteurised milk - as our Montaña is. Soft unripened cheeses like our goat cheeses in the little tubs do not present any risk, if they are pasteurised.